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Jeni’s Sundae Board: Pride edition

Happy Pride! It’s time to invite your neighbors, friends, family — anyone who you’d love to celebrate with or get to know better over ice cream. In our humble opinions, there is no better (and easier) way to wow a crowd than with a sundae board (think of it as a cheese board, but with ice cream).

The beauty of our sundae boards is that they are 100% customizable, so feel free to make it your own. But if you want a great place to start, here’s what’s on our board this Pride Month.

Ice creams: Lemon Buttermilk Frozen Yogurt, Rainbow Buttermilk Frozen Yogurt, and Frosé sorbet

Toppings: Rainbow meringues (recipe below), all the colorful fruit you can find, homemade whipped cream (recipe below), and mini waffle cone cups (get the recipe for Jeni’s Buttercrisp cones)

Rainbow Meringues

Makes about 2 dozen

  • 4 large egg whites at room temperature
  • ¼ teaspoon cream of tartar
  • 1 cup sugar
  • Gel food coloring

Position racks in the upper and lower thirds of the oven and preheat the oven to 200 degrees. Line two large baking sheets with parchment paper.

Using an electric mixer, beat the egg whites in a large bowl at medium-low speed until just frothy, about 45 seconds. Add the cream of tartar, increase the speed to medium-high, and beat the egg whites until white and thick (the consistency of shaving cream), about 2 minutes. Slowly sprinkle in the sugar, beating until incorporated, then beat the whites until they form stiff peaks.

Grab a piping bag (or a large Ziploc bag will do), and roll it down as close as you can to the tip. Using your gel colors, make stripes on the inside of the bag, alternating colors. Fill the bag with the meringue mixture and pipe meringues onto the baking sheets in roughly 2-inch rounds.

Bake the meringues until they are crisp all the way through and lift easily off the parchment, about 1 hour. Let cool completely on a rack, then transfer to an airtight container.

Whipped Cream

Makes about 3 cups

  • 2 to 3 tablespoons sugar
  • 1 teaspoon vanilla extract
  • 1½ cups of heavy cream

Chill a large metal or glass bowl that is wider than it is tall (to make it easier to get full strokes and incorporate air into the cream) in the refrigerator for at least 15 minutes; it should be cold to the touch.

Pour 2 tablespoons sugar into the bowl. Add vanilla, if using. Pour in a splash of cream and whisk until well blended, then add the rest of the cream and tilt the bowl so that the cream and sugar rest in the crook of the bowl. As you whip, imagine that you are pulling air into the cream. You do not have to go quickly, so don’t overexert yourself. Just continually pull air into the cream in a round motion that begins at your elbow. You will create soft peaks in 2 to 4 minutes. If the cream doesn’t taste sweet enough, add up to 1 more tablespoon sugar.